|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Greek Lemon Soup |
|
Serves: 4 Print this Recipe4 cups chicken stock, homemade 2 tablespoons long grain rice 1 egg, beaten 1 egg white, beaten 2 tablespoons lemon juice, fresh 1 tablespoon parsley, fresh, chopped 1/2 teaspoon oregano leaves 1 dash black pepper, freshly ground Here's the Greek version of egg drop soup, with the added tang of lemon and herbs. 1. Bring stock to a boil. Add rice, cover, and turn heat down to simmer for 15-20 minutes, until rice is tender. 2. Mix egg, egg white, and lemon juice. Slowly pour egg mixture into stock, stirring gently, and simmer for 2-3 minutes/ 3. Add herbs and pepper. Serve. Food exchanges per 1-cup serving: ½ lean MEAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Minestrone Navy Bean Soup Matzo Ball Soup Matzo Balls Manhattan Clam Chowder Corn Chowder Vegetable-Beef Soup Split Pea Soup Vegetable Soup Lentil Soup Potato and Turnip Soup Greek Lemon Soup Open-Faced Tuna Melts Pita Pockets Mini Pizzas Sloppy Joes Baked Macaroni and Cheese Baked Beans Turkey Chili Chili Deluxe with Vegetables New Potato Salad German Potato Salad Coleslaw Special Fruited Coleslaw |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
